
Alberto Alessi talks design
Alberto Alessi, the grandson of Alessi's founder Giovanni Alessi, shares insights into the company's design philosophy, its evolution, and his personal approach to home and cooking. Alessi, established in 1921 as an artisanal cold-forming metal factory, transformed under Alberto's leadership in 1970 to focus on high-end international design collaborations. He views himself not as a designer, but as a facilitator for "design personalities," integrating diverse creative voices into Alessi's DNA through collaborations with renowned designers such as Ettore Sottsass, Marc Newson, Philippe Starck, and Frank Gehry.
Alessi emphasizes that good design, particularly within the Italian tradition, is fundamentally rooted in poetry. When evaluating potential designers, he prioritizes their poetic sensibility over adherence to trends, believing that personality is key to creating enduring pieces. The company has a notable connection with Australian designers, featuring the second-largest contingent after Italy. This connection began in the early 1990s with designers like Susan Cohn and Marc Newson. Alessi attributes the unique vision of Australian designers to their pragmatic and practical approach, possibly influenced by their geographical distance from traditional design epicenters, which enables them to produce distinct products.
He discusses the longevity of iconic designs, such as Michael Graves’ 9093 kettle and Philippe Starck’s Juicy Salif citrus-squeezer, attributing their continued popularity to their ability to encapsulate the true spirit of their era while simultaneously possessing timeless qualities. He notes that while such designs were groundbreaking in their time, a similar design approach today might not resonate with contemporary audiences.
Beyond professional design, Alessi also shares his personal philosophy regarding the kitchen as the central hub of a home, likening it to a theatre where he can interact with friends while cooking. He stresses the importance of good company and good wine to enhance the culinary experience. Furthermore, he reveals his venture into winemaking at his renovated farm on Lake Orta, where he produces a wine called La Signora Eugenia e il Passero Solitario. The wine is bottled in a unique Da Vinci-inspired bottle, the Leo bottle, which stands as his sole personal design creation. He also mentions his signature dish, "arse-burning chicken" or _pollo brucia culo_, characterized by Mexican dried black peppers, peas, and sweet wine, preferably from his own vineyard.
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